Mushrooms risotto with coconut cream
Ingredients:
- W1 and ½ cups of rice
- W1 onion cut into cubes
- W1 clove garlic 1 package of dried mushrooms
- W1 package of Portobello mushrooms
- W1 cup of white wine
- W½ jar of coconut cream
- WPepper
- WSalt
Preparation:
Steps:
- The mushrooms must hydrate in 2 ½ liters of water for approximately 2 hours when they are already hydrated (appx 2 hours) and put it to heat.
- In a wok add olive oil, the minced garlic, onion in small cubes, salt and pepper and stir until the onion looks transparent.
- Add the rice and also add the white wine and stir.
- Wait for it to evaporate the alcohol and we will begin to put the mushrooms.
- Once the rice is al dente add the coconut cream and stir. Let it rest for only 3 min.
- To finish add a splash of olive oil to the risotto and decorate with the sauté mushrooms!
- If you can add vegan cheese!
- Enjoy with a glass of Bicicleta Merlot (At 17°C)!